This recipe comes from the Campbell’s Kitchen MealsIn30.com. Just 4 ingredients combine for a simple skillet dish that’s loaded with fabulous flavor. Sautéed sweet Italian sausage and sliced zucchini combine with portobello mushroom soup and cooked pasta for a delicious meal that’s an absolute winner!
Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate the meat. Pour off any fat.
Reduce the heat to medium. Add the zucchini to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
Stir in the soup and heat to a boil. Reduce the heat to low. Stir in the rigatoni and cook for 2 minutes or until the mixture is hot, stirring occasionally.